Toothpicks, tinfoil, and tiramisu
Restaurant culture in the 90's was a unique experience
My first real cook title was Garde Manger, or Pantry Chef.
I handled all cold items, from salads to desserts at a small Italian restaurant. It was the ‘90s, so garnishing mostly meant a useless kale leaf on the plate and a sprig of mint on whipped cream.
Strawberries were sliced down to the stem and splayed like a deck…
